Raspberry Pretzel Jello Salad

A Midwest classic, Raspberry Pretzel Jello Salad has sweet and salty pretzels, a creamy filling, and real raspberries in the Jello. So addictive! Scroll down to to see the video!

I love introducing my California friends to crazy Midwest recipes like this Raspberry Pretzel Jello Salad.

I have several people who taste-test my recipes, all California natives, and they shook their heads in amazement at this unexpected, yet so delicious, combination of pretzels, cream cheese, and raspberry Jello.

A Midwest classic, Raspberry Pretzel Jello Salad has sweet and salty pretzels, a creamy filling, and real raspberries in the Jello. So addictive!

In my world, this recipe comes from my friend Bobbi. She always made it for her 4th of July parties, so it seemed only appropriate that I share it near that holiday.


How to Make Raspberry Pretzel Jello Salad

Start with a layer of crushed pretzels swimming in butter and sugar. That’s your base. As my friend Jana pointed out, you could just eat THAT all day long, no problems. I think Pretzel Brittle is in my future (and yours).

Bake the pretzel crust until golden and fragrant. Then, top with a delicious, creamy combination of cream cheese, sugar, and whipped topping.

Once that has set, top with raspberries and smother in raspberry Jello. Call it a salad call it dessert, but just make it and LOVE IT!

Take it To Go

Just out of personal curiosity, to see if it would work, I tried making this Raspberry Pretzel Jello Salad in one of those disposable aluminum pans (the “half size” which is 12-3/4″ x 10-3/4″ x 2-9/16″).

I baked the preztels in the pan and it was just fine; there was no adjustment to the baking time. I finished assembling the salad with no issues, too.

However, when I was serving and eating the salad, the layer of pretzels felt too thick. Because there was a smaller surface area in the pan, the pretzel layer was taller (packed higher). I prefer the salad in a 9-inch by 13-inch pan and the way the pretzels are more spread out in there. Just a thought!

Save this Raspberry Pretzel Jello Salad to your “Party” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A Midwest classic, Raspberry Pretzel Jello Salad has sweet and salty pretzels, a creamy filling, and real raspberries in the Jello. So addictive!
5 from 4 votes

Raspberry Pretzel Jello Salad

A Midwest classic, Raspberry Pretzel Jello Salad has sweet and salty pretzels, a creamy filling, and real raspberries in the Jello. So addictive!

Course Dessert, Salad
Cuisine American
Cook Time 3 hours
Total Time 3 hours
Servings 12 servings
Calories 330 kcal


For the Jello:

For the Pretzel Layer:

  • 6 cups salted pretzel sticks (before crushing)
  • 1/2 cup granulated sugar
  • 1 cup butter (2 sticks)

For the Cream Topping Layer:

  • 1 (8 ounce) package cream cheese softened
  • 3/4 cup granulated sugar
  • 1 (8 ounce) tub frozen whipped topping thawed
  • 1 (12 ounce) bag frozen raspberries thawed


  1. Heat oven to 350 degrees. In a medium bowl, mix Jello with the boiling water and set aside. Allow to cool to room temperature.

  2. Place the pretzels in a zipper-top plastic bag and crush using a rolling pin or mallet. In a small saucepan, combine butter, 1/2 cup of sugar, and pretzels. Stir to combine.

  3. In a 13-inch by 9-inch pan, press the pretzel mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

  4. Meanwhile, in a standing mixer fitted with the paddle attachment, beat the cream cheese and 3/4 cup of sugar on medium speed until combined. Stir in the whipped topping and mix on medium speed until combined.

  5. Spread the cream topping mixture over the cooled pretzels, ensuring the layer completely covers the pretzels to the edge. Chill in the refrigerator for at least 30 minutes.

  6. Remove from refrigerator and place the thawed raspberries over the cream cheese. Pour the Jello over the raspberries. Refrigerate until Jello is set, about 2 hours.

Recipe Notes

The salad can be made ahead and kept in the refrigerator for 2-3 days. The pretzels will stay crunchy in the refrigerator. When you serve the salad, as it sits at room temperature for two to three hours, the pretzels will start to soften. But, in the refrigerator they will stay crunchy.

Recipe courtesy of my friend Bobbi. 

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  1. I adore your ‘crazy’ midwest recipes too.

    One of the greatest things about ‘American food’ are those amazing regional specialities. I love watching shows like ‘Diners, Drive-ins and Dives’ for this reason.

    This sounds incredible. I would sure enjoy going to a Midwest pot-luck!

  2. Not to be dramatic, but this dessert right here is one of my favorite parts of living in the midwest. I mean seriously, there’s just no beating it!

  3. I made this with gluten feee pretzels (Glutino brand) and it came out perfect.  A word of caution, if you are easily lead astray by sweet-tart, creamy smooth decadence, stay away from this addictive dessert.

    A grand slam hit. 

  4. Can this recipe be made the night before or will it make the pretzels soft?

    • Hi Kristi, in my experience the pretzels do not get soggy. The trick is to make sure they are totally covered by the cool whip/cream cheese mixture so no jello gets through. I’m going to make this again Tuesday just to make sure! Thanks for the question.

    • Hi Kristi! Tested this out. The pretzels will NOT get soggy in the fridge overnight. In fact, I left mine in the fridge for 3 days and the pretzels were still crunchy on the third day. The thing that makes the pretzels soggy, though, is when it sits out at room temperature. So when you pull it out to serve it, if it’s there 2-3 hours later, the pretzels will soften. But in the fridge, they are fine. I hope this helps! Thanks.

  5. That is great information! Thank you so.much for conducting a test kitchen for me!

  6. is it 1/4 or 1/2 cup of sugar in pretzel mixture? Above it says 1/2 but in the instructions it says 1/4.

    • Hi Liz! Sorry about this typo. It should be 1/2 cup of sugar. I adapted a recipe from my friend and ended up doubling the amount of pretzels she had in the base (I just felt like it needed more). And so I doubled the butter and the sugar, but apparently only in the ingredients and not in the recipe! Fixing it now. Should definitely be 1/2 cup. I just made this last week, it was a hit! Thank you!

  7. I just wanted to let you know that I served this at a meal for 70 people. It was a raving success! Thank you so much for helping with the recipe.

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